Heat your oven to 425 degrees
SEE THE PICTURES IN THE POST ABOVE FOR ASSISTANCE
First make the puff pastry tart shells.
Take one sheet of puff pastry and cut two 1/2 inch strips from the longest side
If there is a seam in the puff pastry from where it was folded push it together and press it down until you have one flat sheet
Place this on your parchment lined sheet pan
Beat one egg, brush beaten egg down each long side of the puff pastry sheet and place a 1/2 inch strip on each side of the larger puff pastry sheet
Brush the tops of the strips with beaten egg
Repeat with the other whole sheet of puff pastry and place it on the same sheet pan
Place this in the refrigerator while you make the frangipane
Beat the butter, sifted powdered sugar, almond flour, vanilla and 1 egg together until well combined.
Divide the frangipane equally in half and place half on each puff pastry sheet
Spread the frangipane on to the puff pastry sheets
I didn't peel my persimmon but you can if you like
Slice each persimmon in half and remove the leafy top.
Cut the persimmons into 1/4 inch wedges and place onto each tart
Bake the persimmon tarts in the center of the oven for 20-25 minutes, until golden brown
Remove the tarts from the oven
Melt the apple jelly in the microwave for 15-20 seconds
Brush the apple jelly across the top of the tarts on the fruit as well as the puff pastry.